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Very simple to cook
Published On: 02 Aug 2014
Wash and dry the bhindi and cut into ½” pcs and keep aside.
Roast the whole red chillies, grated coconut, tamarind and coriander seeds for 1 - 2 minutes.
Keep 2 - 3 whole red chillies cut into small pieces aside for the tempering.
Grind the roasted ingredients to a coarse paste.
Heat oil in a pan and add rye.
When it crackles add fenugreek seeds, urad dal, broken red chilli pcs and curry leaves and fry for a minute.
Add bhindi and cook on a low flame for 10 -15 minutes till the bhindi is half cooked.
Add the coarsely ground masala paste and jaggery and fry for another 10 - 12 minutes on a low flame, stirring occasionally so that the bhindi does not stick to the bottom of the pan.
Serve with roti or dal /rice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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